Brillat Savarin

Are you looking for a triple crème cheese, look no further than this store and staff all-time fave.

Rich in butterfat with a thin, edible, pillowy white rind, Brillat Savarin melts on the tongue with flavors of fresh cream and white mushroom.

Brillat was created in the 1890s as Excelsior or Délice des Gourmets. Cheesemaker Henri Androuët renamed it in the 1930s as an homage to 18th-century French gourmet, writer and political figure Brillat-Savarin.

Brillat-Savarin is produced all year round in Burgundy and Normandy. It comes in 5 inch wheels and approximately 1.5 inches high, and is aged for one to two weeks.